🥃 Südtiroler Williams

Südtiroler Williams, in Italian Williams dell'Alto Adige, is a protected EU name for a clear distillate of Williams pears. The pears are fermented, distilled and diluted in the autonomous province of Bolzano; the technical description does not restrict where they grew. The spirit must be at least 40% ABV, and its aroma is intense, of a ripe pear.

The pear's signature. The technical description requires at least 25 g per hectolitre of pure alcohol of decadienoate esters, the substances that give Williams pears their recognisable smell. Methanol is allowed up to 1,200 g, and ethyl acetate and aldehydes up to 250 g per hectolitre of pure alcohol.

How it is made. Even ripeness is the key. After harvest the pears ripen in cold storage in special containers until the aroma fully develops. They are then crushed, fermented at a controlled temperature, often with stems and seeds removed, and distilled in pot or column stills below 86% ABV. It is diluted with local water, which makes up about half of the finished spirit.

History. Karl Mader's book of 1894 describes the growing and export of Williams Christbirne pears from South Tyrol. The spirit was once carried in small casks called Lagelen. Today up to 20 g of sugar per litre may be added, whole fruit may be added after distillation, and caramel is allowed only after 12 months in wood.

Why it matters to you. The name Südtiroler Williams guarantees one pear variety and distillation in South Tyrol, and the ester requirement guarantees a true pear aroma without flavourings. It is a strong spirit. The WHO notes that there is no safe amount of alcohol.